Ingredients
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional, for spice)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
Instructions
1. Cook the Chicken:
- Heat olive oil in a large pot over medium heat.
- Add chicken breasts and cook for 6-8 minutes per side until fully cooked.
- Remove from the pot and let cool.
2. Sauté the Aromatics:
- In the same pot, add diced onion and garlic.
- Sauté for 2-3 minutes until fragrant and softened.
3. Build the Soup Base:
- Pour in chicken broth and stir.
- Add sun-dried tomatoes, red pepper flakes, basil, oregano, salt, and black pepper.
- Bring to a simmer and let cook for 5 minutes.
4. Shred the Chicken & Add Creaminess:
- Shred the cooked chicken and return it to the pot.
- Stir in heavy cream and chopped spinach, cooking until the spinach wilts.
5. Finish & Serve:
- Mix in Parmesan cheese and adjust seasoning if needed.
- Serve warm, garnished with extra Parmesan or fresh basil.
Notes
- Low-Carb Version: Use coconut milk instead of heavy cream and skip the Parmesan.
- Extra Protein: Add white beans or shredded rotisserie chicken.
- Pasta Addition: Stir in cooked tortellini or orzo for a heartier dish.
- Storage: Refrigerate for up to 3 days, freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
